Ingredients:

  • 1.5 lbs (680g) ground chicken
  • 1/4 cup (30g) panko breadcrumbs
  • 1/4 cup (60ml) finely chopped red onion
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 large egg, lightly beaten
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 3 tablespoons honey
  • 2 tablespoons Sriracha
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 2 cups (150g) shredded green cabbage
  • 1 cup (75g) shredded purple cabbage
  • 1/2 cup (50g) shredded carrots
  • 1/4 cup (30g) mayonnaise
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 4 burger buns
  • 1 ripe avocado, sliced
  • Lettuce leaves (optional)
  • Sliced tomatoes (optional)
  • Pickled ginger (optional)

Instructions:

  1. Combine patty ingredients in a large bowl. Mix gently.
  2. Divide mixture into 4. Form patties, about 3/4-inch thick. Press indentation in the center.
  3. Refrigerate patties for at least 30 minutes.
  4. Whisk together honey, Sriracha, soy sauce, and rice vinegar.
  5. Whisk mayonnaise, rice vinegar, sugar, salt and pepper. Add shredded vegetables and toss to coat.
  6. Heat skillet over medium heat. Cook patties for 6-8 minutes per side, until 165°F (74°C).
  7. During the last 2 minutes, brush with Sriracha-honey glaze.
  8. Toast the burger buns (optional).
  9. Spread slaw on the bottom bun, add patty, avocado, and toppings. Place top bun.
  10. Serve immediately.